Buttermilkmixedberrymuffins Recipes

JOY OF BAKING BUTTERMILK BERRY MUFFINS

Joy of Baking Buttermilk Berry Muffins image

Make and share this Joy of Baking Buttermilk Berry Muffins recipe from Food.com.

Provided by Nado2003

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoons lemons or 1 1/4 teaspoons orange zest
1 egg, large and lightly beaten
1 cup kefir or 1 cup buttermilk
1/2 cup safflower oil or 1/2 cup canola oil
1 teaspoon pure vanilla extract
1 1/2 cups raspberries (blueberries, black berries or combination)
1 tablespoon turbinado sugar

Steps:

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.
Makes 12 regular sized muffins.
Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

Nutrition Facts : Calories 238.8, Fat 9.8, SaturatedFat 0.9, Cholesterol 15.5, Sodium 168.2, Carbohydrate 34.5, Fiber 1.7, Sugar 13.3, Protein 3.4

BUTTERMILK MIXED-BERRY MUFFINS

Buttermilk Mixed-Berry Muffins image

A sweet and healthy breakfast or tea-time treat. A delicious way to use up berries that are nearly done. The whole wheat flour isn't necessary, but I think it adds a nice flavour.

Provided by Muffin Head

Categories Quick Breads

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups all-purpose whole wheat flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
2/3 cup safflower oil or 2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups blackberries (fresh or frozen) or 2 cups strawberries (fresh or frozen)

Steps:

Preheat oven to 375°F (190°C). Grease a 12 - 2 3/4 x 1 1/2 inch muffin cups.
In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
When filling the muffin cups, trying using two spoons to prevent the batter from dropping outside the cup. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Nutrition Facts : Calories 272.7, Fat 13.1, SaturatedFat 1, Cholesterol 18.2, Sodium 158.2, Carbohydrate 36, Fiber 2.5, Sugar 15.8, Protein 4.3

BASIC BUTTERMILK MUFFINS

Basic Buttermilk Muffins image

This is a great basic muffin batter that can be adapted to almost anything.

Provided by DCKatie

Categories Bread Quick Bread Recipes Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

Ingredients

2 ¼ cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ cup butter, melted
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla extract

Steps:

Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 27.5 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2.7 g, Sodium 338.1 mg, Sugar 9.5 g

BUMBLEBERRY MUFFINS

Bumbleberry Muffins image

After many attempts to get this just right, this is what transpired. I ran a B&B called Bumbleberry Inn and made these muffins every morning to my guests' delight.

Provided by sherry

Categories Whole Wheat Muffins

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup milk
1 tablespoon lemon juice
1 cup all-purpose flour
½ cup whole wheat flour
½ cup rolled oats
½ cup ground flax seeds
½ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 cup mixed frozen berries

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease a muffin tin.
Mix milk and lemon juice in a bowl. Let stand until soured, about 5 minutes.
Combine flour, whole wheat flour, oats, flax, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Beat soured milk, eggs, and vanilla extract together in a smaller bowl. Mix into flour mixture until batter is just moistened. Fold in berries. Spoon batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes, before transferring to a cooling rack.

Nutrition Facts : Calories 155.4 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.7 g, Fiber 3 g, Protein 4.9 g, SaturatedFat 0.8 g, Sodium 305.2 mg, Sugar 10.5 g

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